本文選題：牛糞 + 高溫發(fā)酵�。� 參考：《內(nèi)蒙古工業(yè)大學(xué)》2017年碩士論文

【摘要】：隨著我國經(jīng)濟的快速發(fā)展和人民生活水平的日益提高,動物性食品占飲食結(jié)構(gòu)的比重越來越大,養(yǎng)殖業(yè)朝著規(guī)�；l(fā)展。畜禽養(yǎng)殖業(yè)在為人民生活水平提高作出貢獻的同時,大量的畜禽養(yǎng)殖廢物也給環(huán)境帶來了嚴重的污染。畜禽糞便的無害化資源化能源化的處理與處置勢在必行。牛糞發(fā)酵回用墊料技術(shù)不僅可以實現(xiàn)養(yǎng)殖糞便就地資源化,同時也不會對環(huán)境造成二次污染,為企業(yè)較大幅度節(jié)約養(yǎng)殖成本,成為養(yǎng)殖業(yè)與環(huán)境保護協(xié)調(diào)發(fā)展的有效途徑之一。但在較為寒冷的大溫差地區(qū)牛糞高溫發(fā)酵面臨著升溫慢、周期長以及發(fā)酵難以進行等問題。本研究以發(fā)酵溫度、發(fā)酵含水率、pH值、微生物群落結(jié)構(gòu)以及致病菌等指標作為牛糞高溫發(fā)酵無害化的標準,研究一年中不同季節(jié)發(fā)酵情況。結(jié)果表明,春季與夏季發(fā)酵過程可在自然條件下順利經(jīng)歷升溫期、高溫期,結(jié)束時含水率接近50%,發(fā)酵周期分別為16天和12天,高溫期持續(xù)時間分別為9天和10天;秋天與冬天未達到高溫期,表明低環(huán)境溫度(-20-15oC)對發(fā)酵升溫影響較大�？疾�-10-15oC的亞低溫條件下牛糞高溫發(fā)酵工藝參數(shù)的調(diào)控過程,優(yōu)化不同的秸稈添加比例、不同翻拋頻率以及不同微生物菌劑原液添加量,結(jié)果表明,只有牛糞:秸稈為2:1(體積比)時,發(fā)酵體達到高溫期且持續(xù)7天,其他添加比例則未進入高溫期完成發(fā)酵過程;翻拋頻率4 d/次為最適,不僅升溫速度快高溫期持續(xù)時間長,發(fā)酵結(jié)束含水率亦最低;添加微生物菌劑原液能明顯提高發(fā)酵效率完成高溫發(fā)酵,其中添加1.3 L/t時,進入高溫期時間早且持續(xù)時間長,發(fā)酵完成更徹底。獲得了亞低溫條件最優(yōu)發(fā)酵工藝,有效加快升溫并縮短發(fā)酵周期。通過PCR-DGGE研究發(fā)酵不同周期微生物群落變化規(guī)律,發(fā)現(xiàn)夏季快速發(fā)酵的微生物群落豐富,尤其在升溫和高溫階段,微生物多樣性指數(shù)高,優(yōu)勢菌群為Clostridium、Bacillus以及Flavobacterium。對整個發(fā)酵周期進行PCR熒光定量檢測致病菌,結(jié)果發(fā)現(xiàn),沙門氏菌和志賀氏菌存在于發(fā)酵初期和升溫期,高溫期和結(jié)束時未檢出;金黃色葡萄球菌全程未檢出;致病性大腸桿菌直至高溫期仍然存在,但發(fā)酵結(jié)束時未檢出。由此得出牛糞高溫發(fā)酵回用牛床墊料工藝滿足無害化以及衛(wèi)生標準,發(fā)酵產(chǎn)品可回用于牛床墊料。
[Abstract]:With the rapid development of Chinese economy and the improvement of people's living standard, the proportion of animal food in the diet structure is increasing, and the aquaculture industry is developing in a large scale. Livestock farming contributes to the improvement of people's living standards, and a large amount of livestock and poultry wastes also bring serious pollution to the environment. It is imperative to deal with and dispose of the harmless resources of livestock and poultry dung. The technology of cow dung fermentation and reuse can not only realize the local utilization of aquaculture manure, but also can not cause secondary pollution to the environment. It is one of the effective ways for enterprises to save the cost of culture and to coordinate the development of aquaculture and environmental protection. However, the high temperature fermentation of cow dung in the colder region is faced with the problems of slow heating, long period and difficult fermentation. In this study, fermentation temperature, fermentation moisture content, pH value, microbial community structure and pathogenic bacteria were used as the criteria for high temperature fermentation of cow dung, and the fermentation conditions in different seasons of the year were studied. The results showed that the fermentation process in spring and summer could go through the heating period, the high temperature period, and the water content at the end of the fermentation, the fermentation period was 16 days and 12 days, and the high temperature period lasted 9 days and 10 days, respectively. Autumn and winter did not reach the high temperature period, indicating that the low ambient temperature (-20-15oC) had a great effect on the fermentation temperature. Under the condition of -10-15oC, the process of controlling the technological parameters of high-temperature fermentation of cow dung was investigated, and the different proportion of straw, the frequency of turning over and throwing and the amount of the original liquid of microbial agent were optimized. The results showed that: 1. Only cow dung: when the straw is 2: 1 (volume ratio), the fermentation body reaches the high temperature period and lasts for 7 days, the other adding proportion does not enter the high temperature period to complete the fermentation process, and the optimal throwing frequency is 4 days / times, not only the heating speed is fast and the high temperature period is long, The water content at the end of fermentation was also the lowest, and the fermentation efficiency could be improved obviously by adding the original liquid of microbial bacteria. When 1.3 L / t was added, the time of entering the high temperature period was early and the duration was long, and the fermentation was completed more thoroughly. The optimum fermentation process under mild and low temperature conditions was obtained, which effectively accelerated the temperature rise and shortened the fermentation period. The variation of microbial communities in different periods of fermentation was studied by PCR-DGGE. It was found that the rapid fermentation in summer was rich in microbial communities, especially in the heating and high temperature stages, the microbial diversity index was high, and the dominant bacteria groups were Clostridium Bacillus and Flavobacterium. The results showed that Salmonella and Shigella were not detected at the initial and temperature stages of fermentation, but not at the high temperature and at the end of the fermentation period, but Staphylococcus aureus was not detected in the whole process. Pathogenic Escherichia coli still exists at high temperature, but it is not detected at the end of fermentation. It is concluded that the high temperature fermentation of cow dung can meet the standards of innocuity and hygiene, and the fermentation product can be reused in cattle mattresses.
【學(xué)位授予單位】：內(nèi)蒙古工業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：S823;X713

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